Time: 30-45 min
This is a classic Biff Rydberg, but better - with game meat. The recipe comes from professional chef Kjell Nymark.
Classics should not be changed, but replacing the classic beef tenderloin with a venison tenderloin only enhances this dish....
The dish comes from 19th century Stockholm and Hotel Rydberg. It was often enjoyed by society with schnapps and pilsner. This dish is often and rather misleadingly referred to as a "more luxurious version of Pyttipanna". It is said to have been cooked in three frying pans with meat, potatoes and onions in each pan, hence the arrangement of the plate, which should be in three rows so that the guest can mix to their own taste.
Biff Rydberg is a simple and very tasty dish when cooked correctly and with a little love, which in this case highlights the wild meat flavour so that it gets the attention it deserves. It is also a nice dish to cook outdoors, for example on a muurika.
Ingredients (4 servings)
- 800 g of fillet or steak
- 800 g of potatoes
- 2 large yellow onions
- 4 egg yolks
- 1 bunch of parsley, chopped
- Salt and pepper
- Butter and cooking oil for frying
- 2 tbsp mustard powder
- 2,5 dl of whipped cream
- 3 tbsp granulated sugar
- 1 tbsp dijon mustard
- 2 tbsp grated horseradish
- salt and pepper
If you want to make a "quick version" of mustard cream, you can mix dijon mustard and crème fraîche.
Cut the meat and potatoes into 2x2cm cubes - try to keep them the same size as this affects the cooking time. The onion can be cut into slightly smaller pieces. Soak the potatoes in water to remove the starch.
Then start with the mustard cream. Whip the cream light/creamy and add the other ingredients. Whisk some more (the consistency should be like a mousse) and flavour with salt and pepper. Place in the fridge.
Fry the potatoes in plenty of butter and oil (not olive oil) until golden in colour and cooked through. Season with salt and keep warm.
Sauté the onion over medium heat until soft. Caramelise the onion with a pinch of sugar and then a small splash of apple cider vinegar. Season to taste with salt.
Sauté the meat in butter in a hot pan for a few minutes to give it a nice colour. Season with salt and pepper.
Place the meat, onion and potatoes on a plate in rows next to each other with the onion in the centre.
Sprinkle with the chopped parsley.
Using a spoon dipped in hot water, form small eggs from the mustard cream and place them over the meat. Serve the egg yolk in a shot glass on the plate.
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